Su Shi
Su Shi (1037—11year), with the word Zi Zhan and He Zhong, was named Tieguan Taoist and Dongpo Buddhist, and was called Su Dongpo, Su Xian and Broken Immortal in the world. ? Meishan, Meizhou (now Meishan City, Sichuan Province), Luancheng, Hebei Province, was a writer, calligrapher and painter in the Northern Song Dynasty, and a historical water control celebrity. The father is Su Xun, the younger brother is Su Zhe, and the father and son are called "Sansu".
Dongpo pork knuckle
Meishan city, Sichuan province, a specialty, a national geographical indication product.
The advantages of Dongpo elbow are soup milk, carrion elbow, tender meat, mellow meat taste, chewy head, fat but not greasy.
20 13 12 Dongpo elbow was successfully awarded the title of national geographical indication protection product.
Dongpo tofu
It is a traditional famous dish and belongs to Sichuan cuisine. Su Dongpo, a famous poet in the Northern Song Dynasty who is good at cooking, personally cooks.
Dongpo yuzo
This is a famous dish cooked with yam. The name "Yumantang" is very beautiful. It is beautiful because it was named by Su Dongpo, a great writer and gourmet in the Song Dynasty. Besides infiltrating the literary achievements of great writers, it also has a family and a beautiful story.
It is said that Su Shi, a writer in the Song Dynasty, was demoted to Hainan and his life was very difficult. Su Guo, the third son, cooked vegetarian soup for Su Shi with yam. Su Dongpo ate beautifully and improvised poems to praise him, so Dongpo Yuman was handed down.
Dongpozui
In the Hakka mountainous area in the northeast of Guangdong Province in the upper reaches of Dongjiang River, the famous dish "Dongpo Leg" is almost a household name, and it is well known to all women and children. The name "Dongpo Leg" is related to Su Dongpo, a great writer in the Northern Song Dynasty.
Dongpoya
Middle reaches of Dongpo Biography: When Su Dongpo relegated Huangzhou, he passed by qi zhou and found that the celery here was delicious. In his hometown, there is a dish called "Spring Pigeon", which is cooked with celery buds (which should be celery) under the snow and shredded pork with turtledove. So Mr Dongpo improved celery from qi zhou into "spring pigeon with celery". That is, today's "Dongpo Spring Pigeon" is also.